Vegan Fried Chicken Slider
Indulge in the ultimate plant-based comfort food with these irresistible Vegan Fried Chicken Sliders! Featuring crispy, golden tofu coated in a perfectly seasoned flour mixture and fried to perfection, these sliders deliver all the crunch and flavor you love—without the chicken. The tofu is marinated in a homemade vegan buttermilk for a juicy and tender texture, while the tangy maple coleslaw made with shredded cabbage and carrots adds a refreshing, zesty kick. Nestled in soft slider buns, these bite-sized delights are ideal for parties, game nights, or a fun family dinner. Whether you're vegan or simply craving flavorful sliders, this recipe is sure to be a crowd-pleaser that satisfies every craving.
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Recipe Information
Ingredients
- 14 ounces extra firm tofu
- 1 cup unsweetened almond milk
- 1 tablespoon apple cider vinegar
- 2 tablespoons hot sauce
- 1 cup all-purpose flour
- 2 tablespoons cornstarch
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon paprika
- 0.5 teaspoon ground black pepper
- 1 teaspoon salt
- 0.5 teaspoon dried oregano
- 2 cups neutral oil for frying
- 6 pieces slider buns
- 0.5 cup vegan mayonnaise
- 1 tablespoon apple cider vinegar
- 1 tablespoon maple syrup
- 2 cups shredded cabbage
- 1 medium carrot, shredded
Instructions
Press the tofu for at least 15 minutes to remove excess moisture. Slice the tofu into 6 even pieces, each about 1/2 inch thick.
In a large bowl, whisk together the unsweetened almond milk, 1 tablespoon of apple cider vinegar, and hot sauce to create a vegan buttermilk.
In another bowl, combine the all-purpose flour, cornstarch, garlic powder, onion powder, paprika, ground black pepper, salt, and dried oregano to create the dry mixture.
Heat the neutral oil in a large skillet over medium heat until hot, about 350°F (175°C).
Dip a slice of tofu into the vegan buttermilk, ensuring it is completely coated, and then dredge it in the dry mixture, pressing the mixture onto the tofu to ensure it sticks. Repeat for all tofu slices.
Carefully place the coated tofu slices into the hot oil and fry for 3-4 minutes on each side, until golden brown and crispy. Transfer to a paper towel-lined plate to drain excess oil.
For the slaw, combine vegan mayonnaise, 1 tablespoon apple cider vinegar, and maple syrup in a bowl. Mix well and toss in the shredded cabbage and carrot until evenly coated.
Assemble the sliders by placing a piece of fried tofu on each slider bun, topped with a generous scoop of coleslaw.
Serve the sliders warm and enjoy!
Nutrition Facts
Calories |
1050 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 90.5 g | 116% | |
| Saturated Fat | 13.2 g | 66% | |
| Polyunsaturated Fat | 1.9 g | ||
| Cholesterol | 4 mg | 1% | |
| Sodium | 777 mg | 34% | |
| Total Carbohydrate | 50.9 g | 19% | |
| Dietary Fiber | 4.1 g | 15% | |
| Total Sugars | 7.5 g | ||
| Protein | 17.0 g | 34% | |
| Vitamin D | 0.4 mcg | 2% | |
| Calcium | 371 mg | 29% | |
| Iron | 4.1 mg | 23% | |
| Potassium | 271 mg | 6% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
